Roast chicken
Prep time
Cook time
Total time
Crispy, succulent roast chicken with minimum effort.
  • 1 5-6-pound all natural, free range chicken
  • onion, garlic, carrot, celery, herbs, lemon – whatever is in stock - to fill the chicken cavity
  • salt and pepper
  1. Remove giblets from the chicken cavity, rinse if necessary, and pat dry.
  2. Fill the cavity with a selection of vegetables and herbs.
  3. Sprinkle salt and pepper over the chicken and place in an oven roaster or Dutch oven, without a lid. No oil is added to the pot.
  4. Bake at 425˚F for 1½ hours.
  5. Rest for 15 minutes before carving.
A few potatoes, sweet potatoes or yams can be added to the roaster after about 40 minutes. Coat with the oil in the roaster (from the chicken - no oil is added to the pot).
To make gravy, remove any oil from the roaster and add some water or stock. Stir over medium heat to loosen the brown bits from the base. Mix 2 teaspoons of cornstarch with a little cold water to form a paste, add some soya sauce and/or tomato ketchup, and stir into the gravy to thicken and flavor.
Recipe by Cape Point Press at